Harvest Pumpkin Soup - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Harvest Pumpkin Soup









  • ¾ cup pumpkin puree
  • ½ cup canned pears
  • ½ cup applesauce
  • ½ cup orange juice
  • ½ cup apple cider
  • 2 tablespoons brown sugar
  • 1 teaspoon finely grated lemon peel
  • ½ tablespoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 cup vanilla low-fat yogurt
  • 4 ounces chopped pecans, toasted


In a blender combine all of the ingredients, except the yogurt and pecans. Blend until smooth. 

Pour into a bowl, cover and refrigerate until ready to serve. 

To serve, pour into serving dishes and garnish with a tablespoon of vanilla yogurt, sprinkle of pecans and dash of ground cinnamon. 


*Serves 6.



Pumpkin Ice Cream Sundae – Warm the pumpkin mixture and serve over ice cream. If too thick, thin with a small amount of apple cider. Sprinkle with chopped pecans and dash of ground cinnamon.

Pumpkin Ice Cream Beverage – In a blender, add 2 parts vanilla ice cream with 1 part pumpkin mixture. Blend until smooth and serve immediately.

Pumpkin Cider Beverage – Add 2 cups apple cider to the pumpkin mixture. Serve hot or cold.  Use cinnamon sticks for garnish.

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